Place chicken thighs between sheets of plastic wrap and  flatten with meat mallet to even thickness. Cut each  thigh into three pieces and thread on 8 small or 4 large  skewers, alternating with onion, peppers and apples. Set  aside.

Preheat grill and lightly coat with oil or cooking  spray.

Place chili sauce in small bowl and add syrup,  mustard, oil and thyme. Whisk to blend sauce. Set aside.

Place filled skewers on prepared grill 4 to 6 inches  form source of heat. Brush chicken, vegetables and  apples liberally with sauce. Cook 12 to 15 minutes or  until meat in opaque inside. Turn at least once during  cooking and brush frequently with sauce.

To serve, place skewers on platter and garnish with  orange slices and sprigs of fresh thyme, if desired.

4 main dish servings or 8 appetizer servings.

Variation: Substitute 3 to 4 boneless, skinless, split chicken breasts for thighs and proceed as  above.